Pan fried chicken with veloute sauce recipe - and variations

Pan Fried chicken isn't complete without a great sauce to go with it and the go-to-sauce is usually a Veloute. This sauce - already been covered in a similar recipe found here - is pretty simple to make and can be expanded upon with variations or derivatives. Today's recipe will have all of that and we'll cover it below. However, for those who prefer a crispy chicken, check out this recipe for Buttermilk chicken.

The recipes

Chicken Ingredients:

• 3 tbsp garlic butter
• 1/2 small shallot, diced
• 2 skinless chicken breasts
• Salt and pepper
• 2 thyme sprigs
• 2 garlic cloves
• Unsalted butter as needed
• Parsley as needed, chopped

Sauce Ingredients:

• 3 tbsp unsalted butter
• 1 tablespoon shallot, diced
• 3 tbsp flour
• 2 cup chicken stock
• Salt and pepper

Directions:

1. Preheat an oven to 180°C. Melt the butter in a saute pan over medium heat. Salt and pepper the chicken breast on both sides. Diced the shallot on a board.
2. Add the diced shallot to the pan and stir to coat in the butter. Saute the shallot for 2 minutes or until it turns soft. Add the chicken breast upside down and fry on each side for 5 minutes.
3. Add the garlic cloves, thyme and more amounts of butter in small knobs to the pan. Coat everything with the melted butter, then cover the pan with a lid and place in the oven for 10 to 12 minutes.
4. While the chicken bakes, It's time to make the sauce. Melt the butter in a saucepan over medium heat. Add the diced shallot and coat it with the butter. Saute for 2 minutes or until soft.
5. Stir in the flour to form a roux. Continue to stir for 1 minute or until it turns light brown. Do not burn.
6. Pour in the chicken stock and whisk with the roux until all lumps disappear. bring to a boil, then lower the heat and simmer. Reduce the sauce by 1/4. Season with salt and pepper and taste to determine the right flavor.
7. To serve, slice the chicken horizontally in half and plate each piece sitting over the sauce. Pour a bit of the sauce over the chicken and garnish with chopped parsley.

Serves: 4

Variations

• Garlic Butter - Substitute garlic butter for the unsalted butter.
• Rosemary - Add 1 tablespoon of chopped rosemary during Step 3
• Mushrooms - Add 1 cup of white mushrooms.
• Chicken Suprême - Add 1/2 cup of heavy cream to the sauce during Step 6. Add a tablespoon of butter after simmering the sauce. Omit the oven baking phase.
• Allemande - Combine an egg yolk with 1/4 cup of heavy cream to make a liaison. Whisk a small portion of the simmering sauce into the liaison, then whisk the liaison back into the sauce and continue simmering during Step 6.